Too late for pumpkin?? Never!!

On this cold (27 degrees F, to be exact) February day, nothing sounds quite as good as a warm slice of pumpkin bread and a steaming cup of tea. And the sweet smells of pumpkin, cinnamon, ginger, and nutmeg wafting from the oven make my apartment feel that much cozier.

But wait--I hear you skeptics asking--isn't it a tad too late for pumpkin goodies? October harkens the arrival of pumpkin lattes at Starbucks and November welcomes mountains of pumpkin pies (and cakes and cookies and muffins...). So abundant, in fact, are the fall pumpkin offerings, that by February most of us are rather pumpkined-out.

Not me. As long as the weather is cool and there is canned pumpkin available in the grocery stores, I am game for a pumpkin baking project. Years ago I set out to find the perfect recipe for a pumpkin layer cake. I wanted a cake that was tender yet resilient, moist, flavorful--full of spices and studded with nuts--and slathered in tangy cream cheese frosting.

The recipe that did the trick (and that has since become my standby) was from...drumroll please...Betty Crocker! (Seriously. And no, it does not involve a cake mix.) Her Harvest Pumpkin Spice Bars not only met every single one of my criteria, but the recipe is extremely versatile. I have tweaked the recipe over the years and have discovered that it works equally well as layer cake, bundt cake, muffins (or cupcakes, depending on whether you use frosting), or loaf bread.

Today I decided to make muffins and a loaf of bread--the recipe below makes enough batter for two dozen muffins or one dozen muffins + one loaf pan. Making both muffins and bread is nice, because you can either eat the warm muffins and give the loaf away, or vice versa. The bread freezes really well, so if you prefer not to eat it all in one sitting (which I do not recommend!), wrap up the loaf as soon as it cools and stash it away in the freezer for a future unorthodox pumpkin craving.

PUMPKIN BREAD (AND/OR MUFFINS) FOR A COLD DAY

(Adapted from Betty Crocker's Harvest Pumpkin Spice Bars)

4 eggs

2 cups granulated sugar

1 cup vegetable oil

1 (15-ounce) can pureed pumpkin (NOT pumpkin pie mix)

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1 cup golden raisins (or dried cranberries)

1/2 cup chopped walnuts (optional)

Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin and a 9x5" loaf pan.

Beat the eggs, sugar, oil, and pumpkin in a large bowl until smooth, using a hand-held mixer. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.

With the mixer on low speed, add half the flour mixture to the pumpkin mixture and mix until almost combine. Add the rest of the flour mixture and mix until smooth. Stir in the raisins and the walnuts.

Fill the muffin cups 3/4 full and pour the remaining batter into the loaf pan. Place the muffins and the loaf pan on the center rack in the preheated oven.

Bake the muffins for about 20-25 minutes or until the tops are puffed up and a toothpick comes out clean. Leave the bread in the oven for an additional 35-40 minutes or until the top has risen and is lightly browned and a toothpick inserted into the middle comes out clean.

For both the muffins and the bread, let cool for 5-10 minutes in the pan, then turn out onto a cooling rack to continue cooling.

Tuscan White Bean Soup with Swiss Chard

Being a Southern gal, NYC winters always come as a shock to me. Even after four years here, I am never ready for that first dip below 40 degrees F. (Yes anything under 40 degrees is freezing to me!) Walking home from the grocery store this morning in 26 degree weather was a bone-chilling experience despite ample layers: thermal leggings, wool sweater dress, wool thermal socks, boots, winter coat, hat, gloves... Let's just say I couldn't feel my toes, fingers, or nose by the time I got home. Not to worry, I was was quickly warmed by blasts of radiator heat and a hot cup of cider. But still.

Despite the fact that I have another four months of this to look forward to, I am not (too) worried. I have a secret weapon that keeps me warm all winter long: Tuscan White Bean Soup. I have been making this soup for years, always experimenting with different types of greens according to my mood (or what's in the fridge). Spinach, kale, Swiss chard, collard greens...they're all delicious in this recipe.

I love Tuscan White Bean Soup for so many reasons. First of all, in the spirit of the Recession Cookbook, it's super affordable to make AND contains a bunch of ingredients that are already in my pantry (cannellini beans, chicken broth, garlic, onion) and fridge (herbs, carrots, celery, greens, Parmesan). Second, it is extremely versatile. The prosciutto can be substituted for bacon OR eliminated altogether if you want to make the soup vegan (in that case take out the Parm and substitute the chicken broth for veggie broth). Also, as I mentioned above, the Swiss chard can be swapped out for any dark leafy green.

Third, it's chock full of vegetables and I always feel quite virtuous eating something with so much fiber (and so little fat!). And last, but not least, it freezes really well. If you are just cooking for two you'll have tons of leftovers: freeze half of the batch for another cold night.

I made a big pot of this soup on Monday and I've got one last bowl to enjoy for lunch today (an added bonus: the flavors actually improve after a few days in the fridge). If only I could convince my husband Brandon to embrace the concept of soup. I could eat a different soup every day, but he, tragically, has an aversion to hot liquids. (Maybe therapy could help?) Making a pot of soup for one might seem rather silly, but a Southern gal's got to do what a Southern gal's got to do to survive a NYC winter!!

Tuscan White Bean Soup with Swiss Chard

1 bunch Swiss chard (or other dark leafy green such as kale)

1 - 2 Tbs olive oil

1 medium onion, diced

2 ribs celery, diced

1 large carrot, diced

3 cloves garlic, minced

4 slices finely chopped prosciutto

1 T chopped rosemary (divided)

1 T thyme leaves (divided)

1/2 tsp. red pepper flakes (optional)

1 bay leaf

3 cans white (cannellini) beans, drained and rinsed

1 32-ounce box low-sodium chicken broth (about 4 cups)

1 Parmesan rind

Salt and freshly ground pepper to taste

Splash of balsamic vinegar (about 1 teaspoon)

Cut off the tough ends of the chard and rinse the greens thoroughly. Shake or pat dry and tear into bite-size pieces. Set aside.

Heat the oil over medium-high heat in a large heavy-bottomed pot. Saute the onion, celery, carrot, and garlic for 3 minutes or until the onion is translucent, stirring often. Add the prosciutto, HALF the herbs, the red pepper flakes (if you choose), and bay leaf and saute for another 3 minutes until fragrant. Stir in the beans and saute for another minute or two. Pour in the chicken broth, toss in the Parmesan rind, and bring to a boil.

Reduce heat to low and simmer for 30 minutes or until thickened, stirring occasionally. Stir in the Swiss chard and cook over low heat for 2-3 minutes or until the greens have wilted. Season with salt, pepper, the other half of the herbs, and a splash of balsamic vinegar. Remove the Parmesan rind before serving (if you can find it!).

Serve with grated Parmesan cheese and warm crusty bread.

TIP: When I am running short on time, I will sometimes buy the pre-cut "Mirepoix" blend of onion, celery, and carrot at Trader Joe's or Whole Foods. You can find it in the produce section. This seems like cheating, but it really does save time in a pinch!

TIP: Another time-saving tip: substitute chard or kale for a bag of baby spinach leaves.

TIP: This soup gets thicker the longer it sits, so when reheating leftovers I always add some water to thin it out a bit.

The Yellow Table (and a warm loaf of cranberry bread...)

Dear neglected Recession Cookbook readers,

Yes, it's been awhile. 2010 was perhaps the busiest year of my life with lots of travel (7 international trips and multiple domestic), a proposal (I said yes!), a wedding, a new apartment, and a job change. Phew! Somehow when I did manage to cook in the midst of all that craziness, the picture-taking and blog-writing didn't quite happen.

My apologies for the prolonged pause, but I am excited about this new beginning and I have never been so inspired to cook and share my recipes and ideas with all of you! I am also thrilled to announce that I finally have my heirloom yellow table--rescued from my grandmother's basement in Kentucky--here in NYC. (After three years of dinners eaten on the floor in front of a coffee table, this is especially exciting for me!) I cooked Thanksgiving dinner a few weeks ago, and twelve of us sat around the yellow table, sharing stories and giving thanks for the many blessings in our lives. It was an absolute dream come true for me--to share good food and conversation with my 'NYC family' around a table that has held so many memories throughout my life. Let the dinner parties begin...

Though we may not be talking about the recession as much as we were in early 2009 (when I started the blog), cooking quick, healthy, budget-friendly recipes is still a priority to me. And since I live in a fifth-floor walkup apartment, it is a must to keep a well-stocked pantry so I can cook dinner on the fly without lugging a ton of groceries up the stairs. If I keep my kitchen stocked with staples (see Stock it Up: Recession Pantry Essentials), I can just buy fresh produce, meat (fish or poultry), and dairy in small quantities as I need them. The Recession Cookbook's name may eventually change to something a little less time sensitive, but the simple, fresh recipes and the passion for healthy, seasonal, affordable food will remain the same.

The cold weather and upcoming holidays had me in the mood to bake this afternoon, so I whipped up some cranberry orange bread with walnut streusel topping. I had just bought cranberries this morning and the rest of the ingredients were already in my pantry (love!). This is the perfect recipe to bring to any holiday gathering or--channel your inner Martha and bake mini loaves to give out as gifts. (Although when your apartment smells like a patisserie and there's a warm loaf sitting on your counter, you may not want to give any of it away...) You decide.

Cranberry Orange Bread with Walnut Streusel Topping

Vegetable cooking spray (or butter or vegetable oil) for pan(s)

1/2 cup walnuts, finely chopped

1/4 cup brown sugar

1/2 teaspoon cinnamon

2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 1/2 cups fresh cranberries

1 cup granulated sugar

1/4 cup butter (4 Tbs), softened

1 egg

1 T grated orange zest

3/4 cup fresh squeezed orange juice

Preheat oven to 350 F. Spray a 9x5" baking pan (or 4 mini loaf pans) with vegetable oil cooking spray or grease with a little butter or vegetable oil.

Combine walnuts, brown sugar, and cinnamon in a small bowl for streusel. Set aside.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Stir in the cranberries.

In a separate bowl, cream the sugar, butter, and egg with electric beaters. Add the zest and juice, stirring to combine.

Slowly add the flour mixture to the orange mixture, stirring to combine.

Scrape the batter (it will be thick) into the prepared pan(s) with a rubber spatula. Sprinkle with streusel topping and place on the center rack of the oven.

Bake for one hour or until a toothpick comes out clean. Let cool for 30 minutes to an hour before serving (if you can resist...!)

(TIP: Check the bread after 40 minutes--if it is browning too much, cover with foil for the remainder of the cooking time.)